Rubbed with yellow mustard and used Famous Dave’s rib rub. Placed on smoker at 210/220 degrees till it hit a temp of 165. Turned smoker up to 300 degrees and place meat in a pan with apple juice, orange juice, and a little bbq sauce. Covered and cooked till it hit an internal temp of 195. Pull out of the pan and brushed on a little bbq sauce (used Maull’s) and put back on smoker for 10 mins. Overall cook time was 4.5 hours.
5 pound rib roast, coated with Salt and Pepper. Placed in Big Easy oil-less turkey fryer till internal temperature reaches 133° (For medium rare)
- 3 cups water
- 4 cubes beef bouillon
- 1 teaspoon soy sauce or ponzu sauce
- 1/4 teaspoon garlic powder
- Back pepper and a pinch of salt
- 1/2 glass of red wine
Heat in sauce pan.
Purchased these chicken legs from a local meat shop and asked them to French cut the legs for me. Did 1/2 skin on & 1/2 skin off. In the end both turned out great!
Wrapped bones in aluminum foil to keep the bones from burning. Used Killer Hog bbq rub & coated the meat. Set smoker for 300° placed the chicken legs in for around 2 hours (pull temp = 165° – 170°)
When you hit the pull temp dip in warmed up BBQ sauce.
Put back in smoker (I finished in oven at 300°) for around 30 mins or until it hits 175°.
– low for 6 hours to start
– high last 2 hours
In bottom of crock pot fill with:
Carrots (Pre-packaged sticks), Potatoes (Golden), and an Onion (White).
Add Corn Beef (4lbs) on top and sprinkle on spice packet.
Add one can of beer (I used IC Light, but Bud Light would work).
Add water till the bottom of the beef is barely in the water/beer mixture.
Add cut up cabbage for the last 2 hours (just place on top of beef or fill in where there are gaps).
Best I have ever had!!!!
1 pound sausage meat (mild/hot)
5 jalapeno peppers
4 oz cream cheese
3/4 cup grated cheddar cheese
250F Apple wood
1) Cut top off jalapeno and core the seeds.
2) Mix the cream cheese & cheese
3) Fill the peppers
4) Wrap pepper with sausage cover it completely.
Atomic Buffalo Turd
10 jalapeno peppers
10 bacon slices
1 cup cream cheese
1 cup grated cheddar or monterey jack
1 tsp chili powder
2 shallots minced
250F Apple wood
1) Slice the jalapenos lengthwise and remove seeds
2) Mix the cream cheese, jack cheese, chili powder, & shallots
3) Fill peppers with mixture
4) Place 1/2 a smokie on top of mixture
5) Wrap in bacon
Really I just used the same mixture for both. Turned out sooo good!
Once again just capturing how I smoked my last pork butt.
2 hours per lbs
Apple wood chips
Killer hogs bbq rub
(May have used olive oil)